| Maglet Chardonnay Gold 2008 | |
| Магле Шардоне Златно 2008 | 
How to drink it
		Food: Artichokes, Chicken, Cold Meats, Crab, Lobster, Nuts, Olives, Other White Fish, Oysters (Raw), Pasta with Cream Sauce, Pasta with Shellfish, Quiche, Red Snapper, Scallops, Shrimp, Striped Bass, Tuna, Turkey, Veal
			Cheese: Gruyere, Mild Cheddar, Parmigiano-Reggiano, Provolone
			Temperature: 10 °C
		Bubble and sparkles
From the Reading Room
		From the Reading Room
			Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ... 
			
		
	| Comments & Ratings 
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10 Jul 2009